Tarragon-Mustard Pork Tenderloins

There are a variety of flavored mustards available at your local market. Tarragon mustard works well with pork but feel free to try others.

Serves: 4Hands-on: 35 minutesTotal: 35 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 1¼ lbs. pork tenderloin, trimmed of fat and cut into 4 even-sized pieces
  • ¼ tsp. garlic salt
  • ¼ tsp. ground black pepper
  • 1 Tbsp. vegetable oil
  • ½ cup finely diced shallots
  • ½ cup chicken stock
  • 2 Tbsp. Dijon or flavored mustard
  • 1 Tbsp. chopped fresh tarragon

Directions

  • Season pork with garlic salt and pepper.
  • Heat the oil in a medium-sized nonstick skillet over medium-high heat. Add the pork and cook until the meat starts to brown, about 4 to 5 minutes per side. Transfer the meat to a plate and tent with foil to keep warm.
  • Add the shallots to the pan and cook until soft, stirring frequently, about 4 minutes. Add the stock and bring to a simmer; cook until slightly reduced, about 4 minutes. Whisk in the mustard.
  • Return the pork and any accumulated juices to the pan. Reduce heat to medium-low and cook until the pork is no longer pink in the center, about 4 to 5 minutes. Taste and adjust seasoning as desired. To serve, transfer the pork to a serving platter, ladle the sauce over the meat, and garnish with tarragon leaves. Serve hot.

Recipe Information

Serves: 4

Ingredients

  • 1¼ lbs. pork tenderloin, trimmed of fat and cut into 4 even-sized pieces
  • ¼ tsp. garlic salt
  • ¼ tsp. ground black pepper
  • 1 Tbsp. vegetable oil
  • ½ cup finely diced shallots
  • ½ cup chicken stock
  • 2 Tbsp. Dijon or flavored mustard
  • 1 Tbsp. chopped fresh tarragon

Directions

  • Season pork with garlic salt and pepper.
  • Heat the oil in a medium-sized nonstick skillet over medium-high heat. Add the pork and cook until the meat starts to brown, about 4 to 5 minutes per side. Transfer the meat to a plate and tent with foil to keep warm.
  • Add the shallots to the pan and cook until soft, stirring frequently, about 4 minutes. Add the stock and bring to a simmer; cook until slightly reduced, about 4 minutes. Whisk in the mustard.
  • Return the pork and any accumulated juices to the pan. Reduce heat to medium-low and cook until the pork is no longer pink in the center, about 4 to 5 minutes. Taste and adjust seasoning as desired. To serve, transfer the pork to a serving platter, ladle the sauce over the meat, and garnish with tarragon leaves. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat8g
Saturated Fat2g
Cholesterol80mg
Sodium420mg
Total Carbohydrate2g
Dietary Fiber1g
Sugars1g
Protein30g